Boil a pot of water and cook your pasta according to the package. Al dente preferred. Reserve 1/4 cup of pasta water for the sauce.
Once the pasta is cooked, drain off the water using a colander and drizzle it with olive oil so it doesn’t stick together. Set aside.
In a large sauté pan, add the olive oil, shallots, and minced garlic. Let everything simmer over medium-heat until the shallots are translucent and begin to brown.
Next, deglaze the pan with the reserved pasta water. Be sure to scrape up any crispy pieces from the pan. Add the sliced red bell peppers, cherry tomatoes, salt and pepper. Simmer over medium heat. Once the tomatoes begin to blister, add 1 can of coconut cream, harissa, parmesan cheese, lemon juice and fresh chopped basil. Stir until well combined.
Simmer for 5-10 minutes over low heat.
Once the sauce is well combined, add the cooked pasta. Stir until the pasta is well coated in the creamy sauce.